Since I was a little girl I have known about getting a sparkling cool ginger ale when my stomach was upset. It was one of the only good things about having the flu.
Ginger goes beyond flavouring a beverage. In fact, it is very high in antioxidants to help ward off disease, stimulate digestion, ease nausea and reduce inflammation. We crave warm spiced foods as we meander through the autumn, so why not try some ginger?
Fresh ginger tea
A great drink to warm us on cool days. The soothing, delicate flavour is very satisfying.
Read Also
Restaurant blends zero waste, ancient farming
A Mexico City restaurant has become a draw for its zero-waste kitchen, which means that every scrap of food and leftovers is reused for other purposes.
- 1-inch chunk fresh ginger, peeled and sliced into pieces no wider than one-quarter inch
- 1 c. water 250 mL
Optional flavorings: 1 cinnamon stick, or a sprig of fresh parsley.
Optional add-ins: One thin round of fresh lemon or orange, or one teaspoon honey or maple syrup, to taste.
Combine the sliced ginger and water in a saucepan over high heat. If you’re adding a cinnamon stick or fresh parsley, add it now. Bring the mixture to a simmer, then reduce the heat as necessary to maintain a gentle simmer for five minutes (for extra-strong ginger flavour, simmer for up to 10 minutes).
Remove the pot from heat. Carefully pour the mixture through a mesh sieve into a heat-safe liquid measuring cup, or directly into a mug.
If desired, serve with a lemon round or a drizzle of honey or maple syrup, to taste. Serve hot. Serves one. Source: adapted from www.cookieandkate.com.
Carrot ginger soup
A warm spiced soup that hits the spot on a cool autumn day. Add a slice of fresh bread and the meal is complete.
- 2 tbsp. butter 30 mL
- 2 onions, peeled and chopped
- 6 c. chicken broth 1.5 L
- 6 c. carrots, peeled and sliced 1.5 L
- 2 tbsp. grated fresh ginger 30 mL
- 1 c. whipping cream, or any cream you have on hand 250 mL
- salt and white pepper
- sour cream
- dash of cayenne pepper for heat if desired (optional)
- parsley sprigs, for garnish
In a large pot, heated to medium high heat, add butter and onions. Stir until onions are tender and a bit translucent. Then add the broth, carrots and ginger, bring the mixture back to a gentle boil, stir and cover. Reduce heat and simmer until carrots are tender.
Once carrots are cooked, remove the mixture from the heat for about five minutes or so until the liquid is cooled. Then pour into a blender. Do not fill more than half way or there could be a large cleanup project. Do in batches if your blender will not hold the entire amount.
Hold a cloth over the top of the blender lid in case some liquid escapes out the top. It is best to pulse to blend. Once smooth, return to the pot. Add the cream, stir gently until the soup is heated to your taste.
Season with salt and pepper. Add cayenne pepper for extra heat if desired.
Place in bowls and garnish with dollop of sour cream and fresh parsley sprigs.
Makes eight servings. Source: www.foodnetwork.com.
Slow-roasted soy ginger pot roast
A spiced roast of beef sure fills the house with the aroma. Enjoy this dish with steamed carrots and either mashed potatoes or steamed white rice.
You could also just side with a crisp green salad depending on your craving.
- 1 boneless beef chuck roast (3 to 4 lb. or 1.3 to 1.8 kg), any cut of roast works, I like eye of round
- 1 tsp. salt 5 mL
- 1/2 tsp. pepper 2 mL
- 1 tbsp. oil 15 mL
- 1 1/2 c. water 375 mL
- 1/2 c. soy sauce 125 mL
- 1/4 c. honey 60 mL
- 3 tbsp. cider or balsamic vinegar (or white wine if desired) 45 mL
- 3 garlic cloves, minced
- 2 tsp. ground ginger 10 mL
- 1 tsp. ground mustard (or a small squirt of prepared mustard) 5 mL
- 1 large onion, halved and sliced
- 1/2 pepper, color of your choice, chopped
- 2 tbsp. cornstarch 30 mL
- 2 tbsp. cold water 30 mL
Thaw roast if frozen. Season with salt and pepper. In a large skillet, heat the oil to medium heat and brown the roast on all sides. Transfer meat to a five or six quart slow cooker. If you have an Instant Pot, you can sauté and then switch to the slow cooker setting instead of transferring the roast.
In a small bowl, mix water, soy sauce, honey, vinegar, garlic, ginger and mustard; pour over meat. Top with onion and fresh pepper. Cook, covered, on low until meat is tender, for seven to nine hours.
Remove roast and onion to a serving platter and cover to keep warm. Transfer cooking juices to a large saucepan. Bring cooking juices to a boil. In a small bowl, mix cornstarch and cold water until smooth; stir into cooking juices. Return to a boil; cook and stir until thickened, one to two minutes. Serve with roast. Serves four to six.
Note: You could also prepare this in a conventional oven. Source: www.tasteofhome.com.
Ginger honey salmon
We should all be trying to consume more omega 3 fatty acids. I am learning to enjoy salmon and this recipe is very tasty to us non-keeners.
- 1/3 c. orange juice 75 mL
- 1/3 c. soy sauce 75 mL
- 1/4 c. honey 60 mL
- 1 green onion, chopped
- 1 tsp. ground ginger 5 mL
- 1 tsp. garlic powder 5 mL
- 1 salmon fillet (1-1/2 lbs (.68 kg) and 3/4 inch thick)
Prepare the marinade by mixing the first six ingredients. In a shallow bowl or pan, combine salmon and two-thirds cup (150 mL) of marinade; refrigerate 30 minutes, turning occasionally. Reserve remaining marinade for basting.
Place salmon on an oiled grill rack over medium heat. Use a grill pan in the oven or on the barbecue. Discard marinade remaining in bowl.
Grill salmon, covered, until fish just begins to flake easily with a fork, 15-18 minutes, basting with reserved marinade during the last five minutes.
Note: you can also use this marinade on chicken, but marinate longer, even overnight.
Spiced angel food cake bars
This spiced dessert is light and tasty. You can’t ask for anything more.
- 1 box angel food cake mix plain, not prepared
- 2 c. canned pure pumpkin 500 mL
- 1/2 tsp. ground cinnamon 2 mL
- 1/2 tsp. ground nutmeg 2 mL
- 1/4 tsp. ground cloves1 mL
- 1/8 tsp. ground ginger .5 mL
- whipped cream
Preheat oven to 350 F(180 C).
Mix angel food cake mix, pumpkin, and one tsp. pumpkin pie spice in a bowl. Pour into a greased 9 x 13 inch (22 x 33 cm) in cake pan. Bake for 25-30 minutes or until a toothpick inserted comes out clean. Let cool.
Cut into bars and serve with whipped cream. Top with a sprinkle of spice. Source: www.boysahoy.com.
Roasted ginger beets and carrots
With all of the seasonal vegetables harvested, perhaps you want to take some time to prepare a colourful side dish.
- 1 1/2 c. thinly sliced fresh carrots 375 mL
- 1 1/2 c. thinly sliced fresh beets 375 mL
- 4 tsp. olive oil 20 mL
- 1 1/2 tsp. honey 7 mL
- 1 1/2 tsp. ground ginger 7 mL
- 1 tsp. soy sauce 5 mL
- 1/2 tsp. salt 2 mL
- 1/2 tsp. chili powder 2 mL
Preheat oven to 400 F (200 C).
Place vegetables in a greased baking pan. Be sure they are not piled on each other but spread out evenly. Whisk remaining ingredients; drizzle over vegetables. Toss to coat. Bake until carrots and beets are crisp-tender, 15-20 minutes. Serves four. Source: www.tasteofhome.com.
Chai spice sugar cookies
- 2 3/4 c. all-purpose flour 675 mL
- 1 tsp. baking soda 5 mL
- 1/2 tsp. baking powder 2 mL
- 1/2 tsp. salt 2 mL
- 1 3/4 c. sugar 425 mL
- 2 1/2 tsp. ground cinnamon 12 mL
- 1 tsp. ground ginger 5 mL
- 1 tsp. ground cardamom 5 mL
- 1/2 tsp. ground allspice 2 mL
- 1/4 tsp. finely ground black pepper 1 mL
- 1 c. butter, softened 250 mL
- 1 egg
- 1/2 tsp. vanilla 2 mL
Preheat oven to 350 F(180 C).
Prepare a baking sheet by lining with parchment paper.
In a large mixing bowl, sift together flour, baking soda, baking powder and salt. Set aside.
In a medium mixing bowl, combine the sugar, cinnamon, ginger, cardamom, allspice and black pepper. Remove one-quarter cup (60 mL) of the sugar-spice mixture for rolling the cookies.
Next, beat the butter and sugar-spice mixture until light and fluffy, about three minutes. Then beat in the egg and vanilla extract.
Slowly blend in dry ingredients, mixing until just combined.
Using a small scoop (two tsp.) roll dough into balls and then into the reserved sugar-spice mixture. Place dough balls on prepared baking sheet about 1 1/2 inches apart.
Bake in preheated oven for eight to 10 minutes.
Let stand on baking sheet two minutes before removing to cool on wire racks. Makes about 36 cookies. Source: www.mybakingaddiction.com.
Using The Garden Harvest
Harvesting the garden and storing the produce for the winter months are common fall activities. Most families have favourite recipes that are particularly enjoyed when made with freshly harvested fruit and vegetables.
We would love to share your family’s favourites. Please send them to Harvest Favourites at team@producer.com or mail them to:
The Western Producer,
1000–3530 Millar Avenue,
Saskatoon, SK S7P 0B6
All entries must be received by November 8, 2021.
Jodie Mirosovsky is a home economist from Rosetown, Sask., and a member of Team Resources. Contact: team@producer.com.
